Oat Bread

We are back to having a full house. That means a lot of hungry mouths to fill. 

I admit, since slowing down after my recent surgery, I am once again lovin' the kitchen and oven :)

Nothing says love and comfort, and is guaranteed to draw a crowd quite like freshly baked bread on a cool winters day. Especially when it's hand made.

Making your own bread is just the most therapeutic thing you can do. The act of kneading and proving the bread in itself is just so satisfying, and that's before you get to the eating!

This oat bread was a total winner- I know because I've been asked to make it again, and our guest wants the recipe for her mother to make when she is back home in Italy. Its slightly sweet, dense, and fairly heavy texture is perfect as a stand alone meal for a lazy weekend. As a bonus, it's cheap to make too.

I will point out- it is not gluten free. It has oats, but also plain flour. I would like to experiment with other flours in the future though. 

OAT BREAD

(adapted from a Family Circle recipe found in Bread and Buns)

Ingredients:

1 cup rolled oats

1.5 cups water

2 x 7g sachets dried yeast

1/2 cup warm water, extra

1 tsp caster sugar

1/2 cup warm milk

1 heaped tbs soft brown sugar or honey

1 tsp salt

3.5-4.5 cups unbleached plain flour

Method:

• Oil a loaf tin and line with baking paper.
• Pre-heat oven to 180 Celsius.
• Cook oats and water in a small pan on low heat until water is absorbed and oats are soft.
• Set aside to cool slightly.
• Dissolve yeast and sugar in warm water. Leave 'til frothy.
• Add yeast mix, milk, brown sugar and salt to oats. Stir well.
• Add 3.5 cups flour one cup at a time and mix until a soft dough forms. Add more flour if too sticky.
• Roll onto floured board and knead for 10 mins, adding more flour as needed, until dough is soft but not sticky.
• Place in a lightly oiled bowl and cover for 1 hr, or until well risen.
• Punch dough down and knead for 1 minute. Split into two parts.
• Roll one part into a loose rectangle that fits neatly into bottom of loaf tin.
• Split the other section into 3 parts, securing at one end. Loosely plait, then gently secure other end.
• Brush base with water, then place on top of loaf tin.
• Sit in a warm place for a further 45 mins or until well risen.
• Bake for around 45 mins or until a skewer comes out clean. Bread should sound hollow when tapped.
• Allow to cool...if you can! 

This bread is amazing eaten the day of baking, but also tastes great fresh or toasted the next day, and the day after-assuming it will last that long!

This is the stuff I'm talking about- chunky, fresh and deliciously satisfying bread. Nothing artificial, just comfort food at its best.

The sugar creates a very sticky dough. Makes it a bit tricky to work with, so have extra flour on hand.

Not the neatest plait in the world. It really doesn't matter, just adds to the rustic charm of home made.

The bread looks quite crumbly if sliced immediately out of the oven. It doesn't affect its flavour at all. It does slice better if allowed to cool.

And yes, 2 inch thick slices are completely acceptable, possibly even mandatory.

There you have it, a reason to enjoy the last remaining days of winter. Really, whatever the season, this baby is worth baking!

Enjoy!